Lemon Roasted Chicken
lemons; fresh rosemary sprigs
Turn wing tips under back of chicken.
Poke a whole lemon all over with a fork to free the juice.
Insert it into the cavity of the chicken with a few sprigs of
rosemary. Squeeze juice of 1/2 lemon over chicken. Place
on cooker and bake @400 degrees for 1 hr. Season as desired;
garnish with lemon slices and rosemary sprigs.
cumin; 1 tsp paprika; 1 tsp coriander; 1/2 tsp cayenne; 1 cup plain
nonfat yogurt; 3 tbsp fresh lemon juice; 1 tbsp minced fresh ginger; 1
tbsp minced garlic; 1 tsp salt.
Combine first for ingredients in small
saucepan; cook, stirring over low heat until fragrant, 1 to 2 minutes.
(be careful not to burn) Transfer to bowl, stir in yogurt and rest of
ingredients and mix well. Coat chicken and marinate several hours in
refrigerator. Place chicken on cooker and bake @400 deg. for 1 hr.
Southern Style Honey "Barbecued" Chicken
1 tsp onion
powder; 3/4 cup tomato sauce; 1/4 cup honey; 1/4 cup vinegar; 2 tbsp
Worcestershire sauce; 1 tsp paprika; 1/4 tsp hot pepper sauce.
Combine ingredients and mix well.
Baste chicken several times during cooking. Bake 1 hr or until
1/4 cup soy
sauce; 1/3 cup brown sugar or honey; 2 cloves crushed garlic; 4 slices
fresh ginger;2 tbsp sesame seed oil.
Mix all ingredients and coat chicken.
Marinate several hours in refrigerator. Place chicken on cooker and
bake @400 deg. for 1 hour.
powdered seasonings or pulverize in a blender. Baste chicken with a
little olive oil and rub seasonings on chicken and bake.
Scandinavian Dry Rub
3 tsp dried
dill weed; 2 tsp each lemon pepper and onion powder.
1 tsp each dried parsley, sage,
rosemary & garlic powder and 1 tsp. each salt and pepper.
2 tbsp dry mustard; 2
tsp ground sage; 1 tsp garlic powder; 1 tsp marjoram; 1 tsp thyme; 1
tsp paprika; 1/2 tsp ground nutmeg; one 10-12 lb. turkey (for oven);
(larger birds works well in a smoker and covered barbecue grill); 2
tbsp olive oil.
Stir together all of the dried herbs and spices in a small bowl.
Store in an airtight container until ready to use. Brush turkey
lightly with olive oil, sprinkle the spice rub evenly and generously
all over the turkey, patting lightly with your hands to make it
adhere. Also rub some under the skin and inside the cavity.
Preheat oven to 325 deg. Roast according to directions.
Let rest 15-20 min. before carving.
Un-stuffing for Turkey
1/2 lb. bulk Italian
sausage; 1/4 cup butter; 1/2 lb. fresh mushrooms, sliced; 3/4 cup
chopped celery; 1 medium onion chopped; 1 tsp poultry seasoning; 1/2
tsp salt; 1/4 tsp ground pepper; 6 cups stuffing croutons; 1-1/2 to 3
cups chicken broth.
In a large skillet, brown sausage, drain. Add butter, mushrooms,
celery and onion and sauté 2-3 minutes or until onion is tender. Stir
in poultry seasoning, salt and pepper. Transfer to a large bowl; add
croutons and enough broth to moisten. Place in a greased 2 qt. baking
dish. Cover and bake at 350 deg. F. for 30 minutes. Uncover and bake
10 minutes more.
Cornish Game Hen
Mustard Glazed Cornish
3 Cornish hens (1 to
1/1/2 lbs each); 3 tbsp. Dijon mustard; 6 tbsp stone-ground mustard; 3
tbsp soy sauce; 6 dashes hot pepper sauce (optional); freshly ground
pepper to taste.
Combine the two mustards, soy sauce and hot pepper sauce in a mixing
bowl and mix well with a whisk. Sprinkle the hens with the ground
pepper and brush the hens generously with the mustard glaze. Let
marinate in refrigerator 3 hrs. or longer. Bake in a preheated oven
@375 deg F. approx. 35 minutes or until juices run clear.